Quick skillet-fried rice or barley (pressure cooked)

 
            Quick Skillet-Fried Rice or Barley (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    oil
    1      teaspoon      minced fresh ginger
    1      clove         garlic (up to 2 cloves) -- minced
    1      small         green or red bell pepper -- chopped
      1/2  cup           sliced celery -- or
                         canned, drained water chestnuts
      1/4  pound         mushooms -- sliced
    3                    scallions with green -- chopped separately
      1/2  pound         bean sprouts -- well drained
    3      cups          cooked white or brown rice -- or
                         cooked pearl barley -- * see note
    1      cup           diced, cooked contry ham
    2      teaspoons     toasted (Oriental) sesame oil (up to 3 tsp
    1      tablespoon    soy sauce (up to 2 tbsp)
 
 serves 3 to 4
 
 *see basic directions for pressure cooking rice or barley.
 
 Author's note:  A quick and healthful dinner, especially when prepared with bro
 wn rice.  For a vegetarian version, substitute cubed, firm tofu for the diced h
 am.
 
 In a large skillet, heat the oil.  Saute the ginger and garlic for 30 seconds. 
  Add the pepper, celery, mushroom, and the whites of scallions, and saute and a
 dditional 2 minutes, stirring frequently.  Stir in the bean sprouts, rice, and 
 ham, and cook over medium heat until the ingredients are hot and most of the li
 quid given off by the vegetables has evaporated.  Stir in the scallion greens, 
 and season with sesame oil and soy sauce to taste.
 
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